青梅果酒双酵母菌株混合发酵工艺优化  

Study on the Optimization of Greengage Wine Fermentation Process by Two Strains of Yeast

作　　者：李艺勤 喻学淳[2,3] 郑蕾[2,3] 袁华伟[2,3] 蒋晓峰[2,3] 胡永奇[2,3] 沈才洪[1,2,3] 潘明[1] 

机构地区：[1]四川理工学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《四川理工学院学报（自然科学版）》2017年第4期10-16,共7页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：酿酒生物技术及四川省重点实验室项目(NJ2012-08)

摘　　要：以浓香型白酒发酵糟为微生物源,经青梅酒发酵试验,以酒精度和感官评价为指标,筛选出2株耐酸性好、发酵能力强的菌株,并对其进行分子生物学测序鉴定。鉴定结果表明,2株菌株均为酿酒酵母。根据2株酵母各自的发酵特性,采用双菌株混合发酵工艺进行青梅果酒的发酵。实验对菌种比例、接种量、碳源、p H值、温度共计5个涉及到青梅酒质量的主要工艺条件进行优化,确定优化后的青梅果酒发酵工艺为:以白砂糖﹕葡萄糖=4∶1(质量比)为混合碳源,初始p H值为5,混合酵母(10号酵母﹕16号酵母=3∶2,v/v),酵母接种量为4%,发酵温度为28℃,发酵7天后酒精度为12.5%vol。与优化前相比,发酵周期缩短一半,青梅果香突出明显,酒体丰满,口感柔和,具有明显的果啤风味。Based on the fermented grains of Luzhou-flavor liquor as microbial source,according to the fermentation of greengage wine,two strains of yeast（ acid proof and fast working strains） were selected with good alcohol accuracy and high scores of sensory evaluation,and carried on the molecular biology of sequencing identification. The identified results show that both of strains are saccharomyces cerevisiae. On the basis of their fermentation characters respectively,mixed fermentation of greengage wine with double strains was used. To optimize process conditions including fungus,carbon source,p H,inoculation quantity,temperature,and so on,greengage wine fermentation process optimization conditions were summed up as follows： white granulated sugar： glucose = 4∶ 1（ mass ratio） for mixing carbon source,the initial p H value was 5,4% mixed yeast（ No. 10 yeast∶ No. 16 yeast = 3∶ 2,v/v） inoculation quantity,fermentation temperature was 28 ℃,the alcohol content was12. 5%vol after fermenting 6 days later. Comparing with previous process,greengage wine,which the period of fermentation was shortened by half,was fresh plum aroma significantly,full-bodied,soft in texture,and obvious fruit beer flavor.

关 键 词：青梅果酒 混合发酵 工艺优化 

分 类 号：TB115[理学—数学]